Italian Vegetable-and-Pasta Stew

Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 11%
  • Fat: 3.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.7g
  • Carbohydrate: 45.6g
  • Fiber: 7.3g
  • Cholesterol: 20mg
  • Iron: 4.5mg
  • Sodium: 503mg
  • Calcium: 168mg

Ingredients

  • 4 cups water
  • 2 cups chopped onion
  • 1 1/2 cups quartered small red potatoes
  • 1 cup dried Great Northern or navy beans
  • 1/2 cup sliced carrot
  • 1/2 cup quartered mushrooms
  • 1/2 cup uncooked pearl barley
  • 1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
  • 1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
  • 1 (14 1/4-ounce) can fat-free beef broth
  • 3 garlic cloves, chopped
  • 1 cup sliced zucchini
  • 1 cup torn spinach
  • 1/2 cup uncooked alphabet or other small pasta
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese

Preparation

  1. Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese.
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